Gnocchi + Scallops Recipe

Cook the Gnocchi

Bring a large pot of salted water to a boil. Add the potato gnocchi and cook until they float to the surface, about 2-3 minutes. Remove them with a slotted spoon and set aside.

Sauté Gnocchi

In a large skillet, heat the olive oil over medium heat. Add the cooked gnocchi and sauté until golden brown, about 5-7 minutes. Remove from the skillet and keep warm.

Cook Pancetta

In the same skillet, add the pancetta and cook until crispy, about 5 minutes. Remove and set aside, leaving the rendered fat in the skillet.

Sear Scallops

Season the scallops with salt and black pepper. In the same skillet, add olive oil and heat over medium-high heat. Add the scallops and sear for 2-3 minutes on each side until golden brown and cooked through. Remove and keep warm.

Make the Curry

In the same skillet, add the garlic and grated ginger. Sauté for 1 minute until fragrant. Add the curry paste and cook for an additional minute.

Add Coconut Milk

Pour in the coconut milk and water, mixing well. Bring to a simmer and let cook for 5-7 minutes. Stir in lime juice and adjust seasoning with salt as needed.

Combine Ingredients

Return the scallops and pancetta to the skillet, allowing them to heat through in the curry for 2 minutes.

Serve the Dish

To serve, place a portion of the sautéed gnocchi on the plate, spoon the moilee coconut curry with scallops over the gnocchi, and garnish with chopped cilantro.